4.9 from 48 votes
Frosted Marshmallow Fudgy Brownies
A delicious brownie, topped with marshmallows and a creamy smooth fudge sauce. The perfect decadent dessert.
Prep Time
20 mins
Cook Time
20 mins
Total Time
50 mins
Servings: 30 squares
Calories: 108 kcal
Course:
Dessert
Cuisine:
American
Ingredients
BROWNIE CAKE
- 1/2 cup butter* (112 grams)
- 2 tablespoons unsweetened cocoa (sifted)
- 2 large eggs (room temperature)
- 3/4 cup + 2 tablespoons granulated sugar
- 3/4 cup flour sifted
- 1 pinch salt
- 1 teaspoon vanilla
- 15 large marshmallows cut in half (1 cup or more mini)
* If using unsalted butter then add 1/4 teaspoon of salt.
QUICK FUDGE FROSTING
- 1 1/2 cups powdered sugar 180 grams
- 1/4 cup cocoa 24 grams
- Pinch salt
- 3-5 tablespoons milk (I used 2%)
- 2 tablespoons butter
- 1 teaspoon vanilla
Instructions
- Pre-heat oven to 350° (180° celsius), grease and flour an 8 inch (20 cm) square cake pan.
Cup of Yum
BROWNIE
- In a small pot, melt the butter, remove from the heat, add the cocoa and blend until smooth, move to a medium bowl, and set aside to cool.
- In a medium bowl beat the eggs then gradually add the sugar and beat to combine, add the butter/cocoa mixture, the flour and salt, beat until smooth, stir in vanilla.
- Spread the mixture in the prepared cake pan and bake approximately 30-40 minutes (check after 30 minutes, use a tooth pick to check for doneness). While brownie is baking prepare Quick Fudge Frosting.
- Remove from oven and immediately press the halved marshmallows on top of the Brownie, cut side down, let the cake cool about 10 minutes then pour the Quick Fudge Frosting on top of marshmallows and spread to cover completely. Cool completely and cut into squares, it might be a better idea to chill for an hour before cutting. Enjoy!
QUICK FUDGE FROSTING
- Into a medium bowl sift the powdered sugar, cocoa and salt. In a small pot heat the milk and butter (heat just until butter is melted, do not boil),let cool slightly then add to powdered sugar mixture with the vanilla. Beat until smooth. You could start with 3 tablespoons of milk, if it's too thick then add an extra tablespoon of milk and combine.
Notes
- Store the brownies at room temperature for up to 2 days in an airtight container, I like to separate the squares with layers of parchment paper or wax paper so they don’t stick to each other. Or you can store them in the fridge for up to 5 days. Bring them to room temperature before serving.
- You can also store them in the freezer in a freezer safe container. They will keep up to 2 months in the freezer, be. sure to separate the layers with parchment paper. You could also freeze the squares on a cookie sheet until firm then move to the container.
Nutrition Information
Calories
108kcal
(5%)
Carbohydrates
17g
(6%)
Protein
1g
(2%)
Fat
4g
(6%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
1g
Monounsaturated Fat
1g
Trans Fat
1g
Cholesterol
23mg
(8%)
Sodium
44mg
(2%)
Potassium
28mg
(1%)
Fiber
1g
(4%)
Sugar
13g
(26%)
Vitamin A
137IU
(3%)
Vitamin C
1mg
(1%)
Calcium
7mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 30squares
Amount Per Serving
Calories 108
% Daily Value*
| Calories | 108kcal | 5% |
| Carbohydrates | 17g | 6% |
| Protein | 1g | 2% |
| Fat | 4g | 6% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 44mg | 2% |
| Potassium | 28mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 13g | 26% |
| Vitamin A | 137IU | 3% |
| Vitamin C | 1mg | 1% |
| Calcium | 7mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.